Chernozem "black soil") is a
black-colored soil containing
a high percentage of humus (4% to 16%), and high percentages of phosphoric acids, phosphorus and ammonia. Chernozem is
very fertile and can produce high agricultural
yields with its high moisture
storage capacity. The name comes
from the Russian terms for black and soil, earth or land (chyorn + zemlya). The soil, rich in organic matter presenting a
black color, was first identified by Russian geologist Vasily Dokuchaev in 1883 in the
tallgrass steppe or prairie of European Russia. Chernozems cover about 230 million hectares of land. There are two "chernozem belts" in
the world: the Eurasian steppe which extends from
eastern Croatia (Slavonia), along the Danube (northern Serbia, northern Bulgaria (Danubian Plain),
southern Romania (Wallachian Plain) and Moldova) to northeast Ukraine across the Central Black
Earth Region of southern Russia into Siberia, and the other from the Canadian Prairies in Manitoba through the Great Plains of the United States as far
south as Kansas. Similar soil types occur in Texas and Hungary. Chernozem layer thickness may vary widely,
from several inches up to 60 inches (1.5 metres) in Ukraine. The terrain can also be found in small
quantities elsewhere (for example, on 1% of Poland). It also exists in Northeast China, near Harbin.
The only true chernozem in Australia is located around Nimmitabel producing some of the richest
soils in the nation. There is a large
black market for the soil in Ukraine, where it is known as chornozem. The sale of agricultural land
has been illegal in Ukraine since 1992, but the soil, transported by the
truckload, has approximately US$900 million annually in black market
sales. https://en.wikipedia.org/wiki/Chernozem
Crunchy Pea Salad
Combine 20 oz. thawed frozen
peas, 3/4 c. sliced water chestnuts, 3 tbsp. chopped green onions, and 2 tbsp.
bacon pieces. Toss gently with dressing
made with 1/3 c. sour cream, 2 tbsp. red wine vinegar, 1 tbsp. milk, 1 tsp.
sugar and 1/8 tsp. garlic powder. Cover
and chill.
GEORGE BERNARD SHAW was once so angry with a subeditor that he complained to the
newspaper. “I ask you, sir,” Shaw wrote,
“to put this man out.” The cause of his
fury? The editor had insisted on
“correcting” split infinitives. “Set him
adrift and try an intelligent Newfoundland dog in his place,” Shaw fulminated,
“without interfering with his perfect freedom of choice between ‘to suddenly
go’, ‘to go suddenly’ and ‘suddenly to go’.”
Those who believe the split infinitive is a grammatical crime will see
yet more evidence that standards are in a death spiral. Those who have never seen anything wrong with
it will be chagrined that we ever forbade it.
The second lot have the better argument.
The new guide says that sometimes splitting the infinitive is the best,
or even only, option. John Comly is the
first known writer to issue a ban on the split, saying in 1803 that: “An adverb should not be placed between a
verb of the infinitive mood and the preposition ‘to’ which governs
it.” At the time this practice was not
common, even though such splits had arisen in English almost as soon as “to”
started appearing with infinitives. They
crop up, for example, in “Sir Gawaine and the Green Knight” in the 14th
century. The persistence of the “rule”
is the true curiosity. One explanation
is that, like the dangling participle, the split infinitive has a catchy name,
making the rule easy to pass on. Another
is that it is easy to spot; noticing something between “to” and a verb is a
gratifyingly simple task. A third is the
shadow of classical languages.
Infinitives are single words in Latin and Greek, so early-modern authors
who were influenced by them may have unconsciously avoided splitting the
two-word English counterpart. But “to”
is not really part of the infinitive, much less an inseparable one. In I can
come, “come” is an infinitive with no “to”. The split is thus not even a real phenomenon,
much less one to shun. Some writers,
having abided by the rule for so long, will never manage to discard it. Fine.
But the lazy remedy, merely to move a modifier one word left or right,
is worse. Constantly to do this results
in an odd, jarring rhythm. (Robert Burns wrote “to nobly stem tyrannic pride”
because it has a pleasingly punchy beat to it.)
And the “move it left or right” manoeuvre often means that the modifier
ends up modifying the wrong thing, or creating an ambiguity. “She decided to gradually retire” is
clear. But moving “gradually” left
changes the meaning, while moving it right creates confusion: a gradual decision or a gradual retirement?
May 6, 2018 Spyce--the
world's first restaurant with robotic kitchen is now open Daniel Boulud has a chain of successful
restaurant enterprise spread across the globe.
So, when four MIT graduates approached him with an idea of a robotic
kitchen, Daniel was excited to include it in his successful venture
portfolio. MIT grads Michael Farid,
Brady Knight, Luke Schlueter, and Kale Rogers are the men behind this marvelous
venture. The dishes are designed by chef
Sam Benson who has made tasty meals without human intervention possible. All the required ingredients are picked by a
runner and taken to one of the seven robotic chefs. These chefs are large mechanical woks
which cook your food with magnetic induction. Once a dish is cooked, it is poured into a
bowl. Human workers garnish the meals
and make it presentable. Kashyap Vyas https://interestingengineering.com/robotic-chefs-in-boston-give-a-glimpse-of-future-restaurants
For the 16th-century Italian noble, garlic posed a unique, culinary dilemma. To demonstrate status, a person of taste and
means served food prepared with the finest, rarest spices, such as saffron,
cinnamon, cloves, and ginger. Common
ingredients were to be avoided, and garlic was neither rare nor fine. But it was delicious. So what was a noble lord or lady to do? In order to have their garlic and eat it too,
aristocrats’ chefs devised a loophole:
ingredient “ennobling.” To make
garlic and other stigmatized ingredients socially acceptable, they paired
garlic with richer, more patrician foodstuffs: meats, expensive spices, and aged
cheeses. These, through mere proximity,
performed a sort of gastronomic alchemy that enabled garlic to shed the stench
of poverty and appear on nobles’ tables.
In Renaissance-era Italian society, what you ate was intimately linked
to social status. This is evident in the
gratuitous use of saffron, the most expensive spice in the world, in the
cookbooks of the wealthy. This link is
also illustrated in literature from the period, which uses nicknames rooted in
aromatic vegetables to refer to the lower classes, conflating the people with
what they ate: “onion
eaters” and “fava bean eaters” and “garlic eaters.” "Gastro Obscura covers the world’s most
wondrous food and drink. Sign up
for our weekly email." Ryleigh Nucilli Read more and see pictures at https://www.atlasobscura.com/articles/ennobling-garlic-italy?utm_source=facebook.com&utm_medium=atlas-page
Thank you, Muse reader!
Pictures, descriptions and the 22-page order of
service for the royal wedding of Prince Harry and Meghan Markle on May 19, 2018: https://www.mirror.co.uk/news/uk-news/royal-wedding-order-service-revealed-12559238
Justify won the 143rd running of the
Preakness Stakes at Pimlico Race
Course in Baltimore. The purse for the Preakness is $1.5
million, with $900,000 of that going to the winning owners (jockeys, trainers
and other staff get a slice of that too, but the exact numbers aren’t known and
likely vary). Second, third, fourth and
fifth place earn $300,000, $165,000, $90,000 and $45,000, respectively. See the full finishing order at https://www.sbnation.com/2018/5/19/17372512/preakess-results-2018-finishing-order
May 20, 2018 If
you've spent any time on the Internet this past week, you've probably heard and
then argued over a certain viral sound clip. He's saying, "Laurel," some
people swear. No, he's saying,
"Yanny," others insist. But
for Broadway and television actor Jay Aubrey Jones, he hears himself. Jones did some voice work for Vocabulary.com,
recording more than 36,000 words for the website in 2007, including saying the
word, "Laurel." And
apparently, that is the source audio for the "Laurel, Yanny" viral clip that's been driving the Internet
crazy. When
I first heard this recording, I did not recognize my voice at all, Jones
tells Weekend Edition Sunday's LuLu
Garcia-Navarro. "I think it
has to do first of all with what has happened with people's computers or
listening devices, also how people process sound, which is highly
individual," he says. Jones, whose
three-decade Broadway career includes a run as an understudy in the
musical Cats, also appeared on the television shows, The Michael J. Fox Show and Gotham. Samantha
Raphelson https://www.npr.org/2018/05/20/612672766/the-voice-behind-the-laurel-or-yanny-recording-actor-jay-aubrey-jones
PBS will debut the
premiere episode of The Great American Read, hosted by
Meredith Vieira, at 8:00 p.m. EST on Tuesday, May 22, 2018. The official trailer is available here. The eight-part series designed to spark a
national conversation about reading will feature entertaining and informative
documentary segments with compelling testimonials from celebrities, authors,
notable Americans, and book lovers across the country, including Margaret
Atwood, Chelsea Clinton, Morgan Freeman, George R.R. Martin, Shaquille O’Neal,
Sarah Jessica Parker, Jason Reynolds, Gabrielle Union, Ming-Na Wen, and more. America’s 100 best-loved titles,
which were announced on April 20, includes a wide variety of titles, from
classics like Herman Melville’s Moby Dick to
contemporary young adult novels like John Green’s Looking for Alaska. With the premiere of the launch episode on
May 22, The Great American Read will
invite viewers across the nation to vote to choose America’s best-loved book. Voting will close on October 18, and the grand
finale will air October 23. Sydney Jarrard
http://www.bookweb.org/news/pbs%E2%80%99s-great-american-read-premiere-may-22-104360
http://librariansmuse.blogspot.com Issue 1890
May 21, 2018
No comments:
Post a Comment